Crab Bisque

If you happen to buy a big old paper bag full of cooked crabs seasoned with old bay, and then have some left over, this is the perfect recipe. It requires a modicum of effort...well, anything with crabs does. Plan on spending 45 minutes just picking the meat out of the shells...well, you probably know this, if you eat crabs. As a recent crab-eater, the money and effort spent to eat crab still astounds me. Anyway, this recipe is awesome and delicious and you don't even have to season it cuz of the spices on the crab shells. Read on!

Crab Bisque

4 crabs
8-10 small potatoes
1 bag baby carrots
3 cans evaporated 2% milk

1. Pick the crabs. Put the meat in a bowl, and the shells in a pot.
2. Make crab stock. Cover the shells with hot water and boil uncovered over high heat for 30 minutes.
3.  Prep veggies. While the stock is boiling, chop up the veggies. I suggest cutting up three of the potatoes into very small pieces so they fall apart and add to the thickness of the bisque. I chopped another five into medium-size chunks, and the last couple into larger pieces. This way, there's a variety of textures in the soup. Slice the carrots into little medallions.
4. Begin the bisque. Pour the crab stock through a strainer into another pot. Discard the shells. Toss the crab meat, veggies, and evaporated milk into the pot. Here's the important part...
5. Boil the bisque. Cook the bisque over medium-high heat, stirring constantly, until the liquid has cooked down about an inch. When the potatoes are done, and the smallest pieces of potato have fallen apart, and the liquid is thicker than it was when you started (check by dribbling some from the spoon every once in awhile), you're done.